Coconut Mousse With Rum Syrup Recipe

Name: Coconut Mousse With Rum Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 envelopes unflavored gelatin; 1/2 cup water; 1 15-ounce can sweetened cream of coconut; 12 egg yolks; 6 egg whites at room temperature; 1 cup sugar; 1/4 cup dark Puerto Rican rum; 1 teaspoon vanilla extract; Butter for greasing pan; 24 ladyfingers; Whipping cream

Servings: persons

1 1/2 envelopes unflavored gelatin
1/2 cup water
1 15-ounce can sweetened cream of coconut
12 egg yolks
6 egg whites at room temperature
1 cup sugar
1/4 cup dark Puerto Rican rum
1 teaspoon vanilla extract
Butter for greasing pan
24 ladyfingers
Whipping cream

1
Sprinkle gelatin over 1/2 cup of water and reserve.
2
Using a whisk, mix coconut cream with yolks.
3
Place in a heavy saucepan over low heat and cook, stirring, until mixture thickens.
4
Add gelatin mixture and stir until gelatin dissolves.
5
Set aside to cool.
6
Beat egg whites until stiff, slowly adding 1/2 cup sugar while beating.
7
Fold into coconut cream until well mixed.
8
Boil remaining 1/2 cup sugar with the 1/2 cup water until thick and syrupy - 220 degrees on a candy thermometer.
9
Cool and add rum and vanilla.
10
Butter a charlotte mold.
11
Soak ladyfingers thoroughly, one by one, in the sugar syrup and line the sides of the mold.
12
Pour in a third of the coconut cream.
13
Moisten more ladyfingers and layer over the cream.
14
Repeat twice, ending with ladyfingers.
15
Refrigerate at least 6 hours.
16
Whip the cream just before serving, and unmold the mousse on a round platter.
17
Garnish with candied violets and mint leaves, if desired.
18
Serve with the whipped cream.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 envelopes unflavored gelatin, 1/2 cup water, 1 15-ounce can sweetened cream of coconut, 12 egg yolks, and more.

Yes, Coconut Mousse With Rum Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Mousse With Rum Syrup

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